Dahiwala Karela (Bitter gourd cooked in yogurt)

Bitter gourd is one of the most hated vegetable around the world. Most people are force fed the vegetable as a child. Bitter gourd has so many health benefits such as it has anti-diabetic properties, is rich in vitamin A and C, iron, magnesium and potassium. It also has antioxidants and anti-inflammatory compounds. It helps in reducing the risks of heart disease, lowers the cholesterol level etc. It is low in calories, carbohydrates and fat which boosts in weight loss and improves metabolism. It contains 80-85% water, which reduces hunger. I have grown up eating bitter gourd which is fried in oil with some spices (my mom makes it, and its my favourite). The recipe I have shared here is something I have tried in my kitchen and it turned out delicious. So try and let me know your views.

Ingredients:

500 gms bitter gourd (Karela)

2 tsp cumin seeds

1 large onion sliced

1 medium tomato

1 tbsp ginger garlic paste

3 chopped green chillies

½ cup yogurt

½ tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

1 tsp red chilli powder

Salt to taste

1 tbsp Oil

1 tbsp Jaggery

Directions:

Wash and clean Bitter gourd and slice them in roundels. Apply some salt and keep aside for 5-10 minutes. This will help reduce the bitterness. Slice onions, chop tomatoes and green chillies and keep it aside. In a bowl mix yogurt, cumin powder, coriander powder, red chilli powder, turmeric powder, garam masala powder and a pinch of salt. Keep the mixture aside.

In a pan heat oil, when oil is hot add cumin, when cumin starts to crackle add onion and green chillies. Saute for 5 mins on medium flame. Add ginger and garlic paste and cook on medium flame for 5 minutes.

When onions are cooked add tomatoes and cook for 2-3 minutes. Now add bitter gourd and cook it on medium flame for 15 minutes, stirring occasionally. Now add the yogurt mixture and cook on high flame until bitter gourd is cooked and all water from yogurt is evaporated. Mix in jaggery and adjust the seasonings.

Garnish with Mint leave or coriander. Serve with Garlic naan.

One Comment

  1. Dr. Uday R Potdar says:

    Karela is a favourite and your preparation is great 👍

    Liked by 1 person

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